Obicà announces the reopening of their Soho restaurant later this month

This March, Mozzarella aficionados Obicà will re-open their Soho location with a brand-new contemporary look after closing earlier this February.

Having first opened on Poland Street in 2013, the restaurant has undergone a major refurbishment, putting customer experience at the forefront.

The new space by Labics Architecture Studio brings industrial materials such as brick, metals and other outdoor materials together to create an informal atmosphere typical of Italian piazzas and arcades.

Solid wood tables with well-defined texture and grain will be accompanied by greenery to warm and bring a cosmopolitan feel to the space. Inside, the restaurant can host up to 120 people seated whilst a cosy terrace of 24 covers is heated throughout the colder months.

The ingredient led Italian brand, Obicà champions the celebrated staple in Italian cuisine, Mozzarella di Bufala Campana DOP, putting it in its endless varieties at the centre of their menus across the world.

At Poland Street, the menu comprises of a Mozzarella Bar where diners can choose from either the classic or smoked mozzarellas, as well as in bocconcini “bites” format all produced exclusively with buffalo milk following the regulations of Mozzarella di Bufala Campana DOP.

Stracciatella and burrata from Puglia as well as ricotta di bufala feature on the menu. To accompany, small plates of salumi such as Prosciutto Crudo di Parma DOP aged 24 months and Bresaola di Chianina IGP can be ordered alongside the Mozzarella Bar’s Lievitati “Leavened” items such as focaccina and bruschette.

The rest of the menu comprises of pizza, pasta, salads, meats, and fish where the finest ingredients are at the front and centre of each dish.

Pizza is prepared with flour from Molino Paolo Mariani and sourdough yeast left to rise for 48 hours before being stone baked and topped with organic tomato and fresh ingredients from some of the best suppliers in Italy.

Obicà’s pasta is produced in Gragnano with the finest of Italian durum wheat before being bronze drawn and dried using the traditional Cirillo method.

The Obicà menu is completed with a mouth-watering dessert list that includes traditional tiramisù, ricotta di bufala cake with marron glace caramel and torta caprese with ice cream.

Davide Di Lorenzo, Obicà Group CEO said: "The new restaurant on Poland Street marks a new beginning for Obicà after returning to Italian ownership with the Scudieri family. We can’t wait to reopen the doors and invite guests to experience our new home in Soho where we will continue to offer a luxurious gastronomic journey while respecting the simplicity of Italian cuisine".

Obicà Poland Street will re-open on 29th March – for reservations click here.